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Monday, December 31, 2007

Perfect with Champagne

Happy New Year!

May you all have lovely celebrations tonight with the ones you love, and may you all have a very, very, very happy 2008!

Me, I'm cooking for four tonight, just us and our dear friends Tesse & Danne who are basically family. We're having this little number as a small appetizer, perfect with the first bottle of champagne. (Moët & Chandon is what we'll have.) I got the recipe from my mother in law who made this for us the last time we were visiting, and it's absolutely great! I add a bit of finely chopped red onion for some extra bite.

You do need soft, thin breads to make this. Swedish thin bread is often made with rye and slightly sweet - and you might not be able to find exactly that, but the idea is to have something fairly neutral to roll this up in, and I'm sure you can think of a creative substitute.

Cut the ham in really small dice, and mix with parmesan, onions, sambal oelek and enough yogurt to bind it all together. Spread this on the breads, and roll them up tightly. Wrap in plastic and place in the fridge for a while to give the mixture time to set. Cut into bite-sized pieces, and place them on an oven-proof tray. Bake at 200°C for 5-6 minutes.

Kalena - how lovely! You can check out www.sweden.se - they have some good recipes. I really recommend the cookbook Very Swedish from Max Ström publishers - I don't think it's sold outside Sweden, but the publishers are great and can hopefully help in that matter.